Christmas Brussles Sprouts Recipe
Get those pesky christmas brussels sprouts into you in a delicious way this Christmas. Years of subjection to bland boiling methods have led this sprout to terrible repute. BUT times are changing!
These aren't your granny's sprouts. They're sweet and salty, tender with a crispy bite. Nuts for crunch and cranberries for a bold flavour hit that somehow works. They add a pop of festive colour too. It is Christmas after all.
These go great as a side to a roast dinner - try them alongside our lentil and nut roast. There's also very few ingredients required to turn these into brussles sprouts you'll actually like.
If you’re searching for a vegan Christmas desert, our custom cakes and treats are perfect for Christmas parties, indulging with by the fire or as a last minute gift for that health nut in your life. Check out our Christmas collection here.
Time: prep 10 minutes, roasting 20-25 minutes
Serves: 4 as a side
500g brussles sprouts
4 tbsp tamari (or soy sauce)
4 tbsp maple syrup (or other liquid sweetener)
2 tbsp olive oil
100g fresh cranberries
50g pecan nuts
Cut off the tail of the sprouts, peal the outer leaves and halve them. Place them in a large roasting dish and toss with the maple syrup, oil and tamari. Roast for 15 minutes, then throw in the cranberries and pecan nuts for the last 5-10 minutes until they're toasted but not burnt, the sprouts look a little crispy and the cranberries are juicy.